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- > Qualifications > NQ > Skills for Work > Courses and Unit Specifications > Hospitality (Int. 1 & 2) > Hospitality (Int. 1)
Subjects & Qualifications
Hospitality Intermediate 1 (SCQF level 4)
Structure of the Course
- Mandatory Units
- Summary of Course content
- Summary of content of each Unit
- Assessment approaches
- Learning and teaching materials
- Experience of the workplace
- Resource requirements
- Progression
- Conditions and Arrangements
- Internal Assessment Reports
- Arrangements documents
This Course is at Intermediate 1 level and consists of four 40 hour mandatory Units.
Mandatory Units:
|
Hospitality: Working in the Hospitality Industry (Int 1) |
1 Unit credit |
|
Hospitality: Working in the Professional Kitchen (Int 1) |
1 Unit credit |
|
Hospitality: Working Front of House (Int 1) |
1 Unit credit |
|
Hospitality: Introduction to Events (Int 1) |
1 Unit credit |
Summary of Course content
The Course content provides a broad, experiential introduction to hospitality professions. The focus is on experiencing the professional kitchen and restaurant; learning about the different roles and responsibilities in hospitality professions and beginning to develop vocational skills and knowledge. Practical experience of working in a realistic working environment is included. Skills involved in preparing, cooking, presenting and serving food and drinks are developed, and working front of house is included. The Course content places emphasis throughout all Units on the employability skills and attitudes which will help to prepare candidates for the workplace.
Summary of content of each Unit:
- Hospitality: Working in the Hospitality Industry
This Unit focuses on developing an awareness of the various roles, responsibilities and career opportunities for people working in the Hospitality industry and on the employability skills identified by employers as being very important in the hospitality industry. Candidates will have the opportunity to evaluate their own performance in these skills in a range of practical activities. They will plan and set goals for improvement in order to enhance their employability profile. - Hospitality: Working in the Professional Kitchen
Candidates will learn about basic food hygiene, health and safety issues, equipment, terminology, safe knife handling, stock control and preparing, cooking, and presenting a range of commodities. This will be done in a workplace or simulated environment, with emphasis on developing general employability skills such as following instructions carefully, seeking feedback and using this to improve skills. - Hospitality: Working Front of House
Candidates will learn about setting, serving and clearing tables, equipment, terminology, dealing with payments and meeting and greeting customers. This will be done in a realistic context, with emphasis on developing general employability skills such as following instructions carefully, seeking feedback and using this to improve skills. - Hospitality: Introduction to Events
This Unit will introduce candidates to a range of events in the hospitality industry. It will also introduce aspects of event organisation when they will be involved in planning, preparing for and producing with support, a meal for an occasion. Candidates will have an opportunity to use existing skills and develop new skills.
Assessment Approaches
Assessment in this Course will be based mainly on a range of practical activities carried out in the kitchen and front of house. Performance evidence will be supported by assessor observation checklists and candidate self-reviews. There will also be investigations for example the various roles and career options within the Hospitality Industry.
Each Unit will be supported by a National Assessment Bank (NAB) item which will provide an assessment package and will exemplify the national standard.
Learning and Teaching Material
Learning and teaching packs have been produced for each Unit, in partnership with the Scotland's Colleges. These can be accessed via the Scotland's Colleges website.
Experience of the workplace
It is essential that the Course is delivered in a realistic environment which provides the candidates with the learning environment for this Course. Links with local employers will be valuable. Visits to Hospitality establishments will be of benefit to candidates as will the experience of visiting speakers from industry.
Resource Requirements
Centres will require hospitality facilities for each of the Units in the Course. This will include a professional kitchen and restaurant. Both the kitchen and the restaurant will need to be equipped with sufficient equipment, tools and commodities to replicate that found in the industry.
Personal protective clothing will be essential for all candidates when working in the kitchen. This may include chef’s whites and hat. It is also important that the candidates adhere to the house standard for restaurant uniform. This may include black trousers, white long-sleeved shirt, black shoes and socks and a bow tie. Centres should carry out risk assessments for all activities as required.
In order to provide the appropriate environment, facilities and expertise, it is likely that the Course will be delivered in a partnership which could involve schools, colleges and employers.
Progression
This Course may provide candidates with opportunities to progress to:
- a Scottish Vocational Qualification (SVQ) in catering and hospitality
- a full-time National Certificate Course in hospitality in Further Education colleges training/employment
Conditions and Arrangements
The Conditions and Arrangements for this subject are available from the NQ Hospitality pages.
Internal Assessment Reports
- 2011 Internal Assessment Report (31 KB)
Arrangement documents
|
Subject: |
Hospitality |
| Level: | Intermediate 1 |
| Code: | C244 10 |
| Edition: | Version 1, April 2007 |
| Downloads: | SfW Hospitality Intermediate 1 Course and Unit Specifications (250 KB) |
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